New Delhi: Khichdi is a wonderful dish which can be made with even a handful of ingredients and is basically a one-pot mishmash of nutritious food. Khichdi is a cooked one-pot meal that can contain rice, millets, grains, pulses and dal, optionally along with vegetables. Traditionally, it is one of the signature dishes prepared on the occasion of Basant Panchami. On this day, Khichdi is served for lunch along with side dishes like brinjal fritters, cabbage sabzi, chutney and sweets, in most Bengali households.
Let us look at some exciting khichdi recipes that can be enjoyed on this day.
1. Bengali-Style Khichdi:
- 150 grams Govind Bhog Rice
- 200 grams Yellow Moong Dal (Split)
- 1 Cauliflower, cut to florets
- 11 Potatoes (Aloo), chopped to bite size
- 1/2 cup Green peas (Matar)
- 2 Dry Red Chillies
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/4 teaspoon Kalonji (Onion Nigella Seeds)
- 1/4 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Fennel seeds (Saunf)
- 1 tablespoon Ginger, grated
- 3 Green Chillies, slit
- 2 teaspoons Turmeric powder (Haldi)
- 2 teaspoons Bhaja masala
- 2 teaspoons Mustard oil
- 1 tablespoon Ghee
- Salt, to taste
- 1/2 teaspoon Sugar, (or adjust to taste)
- Heat a bit of oil in a kadai, on a medium-low flame. Add the cauliflower florets and potatoes, sprinkling a bit of water if required.
- Once done, remove it from the fire and keep it aside.
- Heat a bit of oil in the kadai. Once the oil is hot, add the red chillies.
- Add seeds of fenugreek, mustard, cumin, fennel and kalonji. When they splutter, add the green chillies and ginger paste, saute for a minute or two.
- Now add the roasted moong dal and rice, turmeric powder and saute for a further couple of minutes.
- Add 3-4 cups of warm water, the water level should be about 2 inches above the rice and dal, and bring to a gentle simmer.
- Continue cooking till the rice and dal are about 60% done.
- Now, add the cooked peas, fried cauliflower and potatoes.
- Sprinkle the salt, cover and cook over a low flame, stirring occasionally, till the rice and dal are completely cooked.
- Add a little warm water if it’s getting a bit too dry.
- Adjust the salt and sugar, add a dollop of ghee and finish with a generous sprinkle of bhaja masala.
- Serve it hot.
2. Chana Dal Khichdi:
- 1 cup Rice
- 1/2 cup Chana dal, soaked and drained
- 1/4 teaspoon Asafoetida
- 1/2 teaspoon Cumin seeds
- 2 Green Chillies, sliced or chopped
- 1/2 teaspoon grated ginger
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt, to taste
- Wash the rice and chana dal and soak each of them in water separately for about an hour.
- Heat a pressure cooker and add the chana dal to it. Cook until the cooker releases 1 whistle. Once done, switch off the heat and keep it aside.
- Heat oil in a wide pan, add bay leaf, cumin seeds, cinnamon and asafoetida. Saute it for about 30 seconds.
- After 30 seconds, add green chillies and ginger and cook them until the ginger is cooked very well.
- Add rice, cooked chana dal, turmeric powder and salt according to taste and cook for a minute.
- After a minute, add 2 cups of water. Mix it well and cook it for about 20-25 minutes on a medium flame till it becomes dry and tender. Once done, garnish it with some chopped coriander leaves.
3. Bajra Matar Ki Khichdi:
- 1 cup Bajra Flour
- 1/2 cup Yellow Moong Dal
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1 Onion, chopped finely
- 1 Tomato, chopped finely
- 1 Potato, cubed
- 1 Carrot, cubed
- 1/4 cup Green peas (Matar)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Salt
- 2 tablespoons of finely chopped Coriander Leaves
- 1/2 Lemon
- To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight.
- Soak moong dal in water for about an hour.
- In a Pressure cooker, add soaked bajra, moong dal, green chillies and turmeric powder.
- Add 4 cups of water and cook over medium flame for 4 whistles. Ensure water is added more to get the creamy consistency.
- Since, bajra takes time to cook, hence cooks for 4 -5 whistles depending on the pressure cooker. Set aside.
- In a Kadai, add oil and heat over medium flame.
- Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter. Cook until the cumin seeds become light brownish.
- Add onions and cook until they become translucent. Then add the tomatoes and cook until they become mushy. Now, stir in the chopped vegetables and combine them well
- Add red chilli powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked.
- Combine them until they are blended together and cook over low flame for about 3-4 minutes
- Switch off the flame and garnish with coriander leaves.
- Add lime juice to the khichdi at the time of serving.